banana croissants
Flaky croissants stuffed with bananas and brown sugar frangipane, topped with honey-coated crushed nuts. Perfect for a cozy Sunday breakfast.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 large croissants
- 0.5 cup ground almonds/almond meal the grainy type, not the flour
- 3 tbsp soft butter not melted
- 0.5 cup light brown sugar
- 1 pinch salt
- 1 small egg
- 0.25 tsp almond extract
- 2 tbsp honey
- 0.33 cup mixed crushed or chopped nuts almonds, brazil nuts, cashews, and walnuts
- 2 large ripe bananas peeled and sliced
Instructions
Preparation Steps
- Preheat the oven to 350°F.
- Place the croissants on a baking tray and slice them horizontally nearly all the way through. Set aside.
- In a medium bowl, mix together ground almonds, butter, brown sugar, salt, egg, and almond extract until combined. Spread all but 2 tablespoons of the mixture inside each croissant, and spread the remaining mixture on top.
- Mix honey and mixed nuts together, spoon on top of the croissants, and press gently to stick.
- Bake in the oven for 10 minutes. Note: this lightly cooks the frangipane; cook longer if you cannot have raw eggs until the center is piping hot.
- Remove from oven and carefully stuff the center of the croissants with banana slices before serving.
Notes
This recipe is best served warm and enjoyed fresh. Variations can include different nuts or adding a touch of cinnamon for extra flavor.